茶多酚乙酰化工艺优化研究  

Optimization of tea polyphenols acetylation process

作　　者：张雪松[1] 朱媛[2] 黄小忠[1] 

机构地区：[1]江苏农林职业技术学院,句容212400 [2]南京晓庄学院,南京210017

出　　处：《中国食品添加剂》2013年第5期126-132,共7页China Food Additives

基　　金：江苏省高等学校大学生实践创新训练计划012JSSPITP3357

摘　　要：本实验以茶多酚为底物,乙酸酐为酰化剂,进行化学改性。并以改性产物的抗氧化能力为参数,结合单因素实验,利用响应面分析法优化了乙酰化中料液比、吡啶催化剂用量、反应温度、反应时间对产物性能的影响。结果表明,在实验条件为料液比为1∶7.27,催化剂用量为0.30g,在62.5℃下回流反应1.77h,所得改性茶多酚油脂抗氧化保护系数为6.678d,相对误差-0.55%,约为未改性茶多酚的2.9倍。此条件下产物脂溶性良好,透光率为0.934,比未改性茶多酚提高了4.15倍。Chemical modification of tea polyphenols using acetic anhydride as an acylating agent is studied.Judged from the antioxidant capacity of the modified products,through the combination of single factor experiment and response surface analysis,a series of experimental conditions such as the acetylation feed liquid ratio,pyridine catalyst dosage,reaction temperature,reaction time on the product performance are optimized.The results showed that the optimized experimental conditions are as follows：feed liquid ratio 1：7.27,catalyst dosage 0.30 g,reflux at 62.5 ℃ for 1.77 h,the modified tea polyphenol grease antioxidant protection coefficient at 6.678d with relative error-0.55％,which is about 2.9 times higher than that of the unmodified tea polyphenol.The fat solubility of the product under this condition is good.Light transmittance is 0.934,which is 4.15 times that of unmodified one.

关 键 词：茶多酚 乙酰化 抗氧化 响应面分析 

分 类 号：TS202.3[轻工技术与工程—食品科学]